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October 1, 1956Journal of the Science of Food and Agriculture

The absorption of oxygen from air by flour batters: Changes in the rate of uptake due to ageing of the flour

Daniel J. Cosgrove

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Abstract

Measurements have been made of the rate of absorption of oxygen from air, at 25°, by suspensions of flour in a phosphate buffer solution (pH 6.5). The effects of storage in air and nitrogen have been examined.

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Daniel J. Cosgrove (1956) studied this question.

synapsesocial.com/papers/6a869c01adfdeade3289c7d0 https://doi.org/10.1002/jsfa.2740071006

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